Salad with romaine, croutons and parmesan

Salad with romaine, croutons and parmesan – a detailed recipe cooking. Time: 40 мин.Difficulty: easy Servings: 4, 6, 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For salad and toast:

• 1 mini baguette (20 cm.), Cut off the crust, then cut into 1 cm. cubes (approx. 3 tbsp.)
• 1 tbsp. olive oil
• 1 tsp plus 1/2 tsp minced garlic
• 2 tbsp. l white wine vinegar
• 1 tbsp. l Dijon mustard
• 1 tbsp. l balsamic vinegar
• 1 tsp lemon zest
• 1 tsp Sahara
• 1/2 tsp dry italian seasoning
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 large romaine lettuce, rinse and dry leaves, tear on tiny pieces (approx. 10 tbsp.)
• 1/2 tbsp. grated parmesan cheese

For seasoning:

• 3 tbsp. l red pepper
• 2 tbsp. l salt
• 2 tbsp. l dried parsley
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp celery salt

Recipes with similar ingredients: baguette, garlic, wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, seasonings italian, romaine lettuce, parmesan cheese, paprika, parsley, onion powder, garlic powder, oregano, basil, thyme

Recipe preparation:

1. Mix red pepper, salt, dried parsley in a deep bowl, onion and garlic powder, ground black pepper, oregano, basil, thyme and celery salt. To stir thoroughly. It should turn out 3/4 Art. seasonings. The mixture can be stored for 3 months.
2. Stir in a deep bowl the bread and seasoning to taste. Mix in 1/3 tbsp blender olive oil and 1 tsp. garlic on high speed, for 30 sec., then mix with bread. Spread bread evenly on parchment paper baking sheet, place in an oven preheated to 180 ° C. Bake until golden color, approximately 20 min. Take out the pan with croutons from the oven and let stand.
3. In a large salad bowl, mix white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and 1/2 tsp. garlic, add 1 tsp. dry spice mixtures. Pour in a thin stream of 2/3 Art. olive oil, constantly whisking, bring the dressing to a homogeneous state. Add romaine lettuce and parmesan cheese. Distribute the finished salad among 4 large or 6-8 smaller servings, sprinkle on top croutons.